Banana Walnut Coconut Bread


  • 100g sultanas
  • 100ml orange juice
  • 175g plain flour (12cm)
  • 2 teaspoons baking powder
  • half teaspoon bicarbonate of soda
  • half teaspoon salt
  • 1/2 cup desiccated coconut (10cm)
  • 125g unsalted butter, melted (10cm)
  • 150g sugar (10cm)
  • 2 large eggs (10cm)
  • 4 small, very ripe bananas (about 300g weighed without skin), mashed (small SS bowl?)
  • 60g chopped walnuts (HotMixPro – 5s @ speed 4)
  • 1 teaspoon vanilla extract


  • Put the sultanas and OJ in a bowl and let them soak overnight
  • Preheat the oven to 170ºC and get started on the rest.
  • 23 x 13 x 7cm loaf tin, buttered and floured or with a paper insert (I use a silicon pan)
  • Put the flour, baking powder, bicarb, coconut and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
  • In a large bowl, mix the melted butter and sugar and beat until blended.
  • Beat in the eggs one at a time, then the egg whites, then the mashed bananas.
  • Then, with your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract.
  • Add the flour mixture, a third at a time, stirring well after each bit.
  • Scrape into the loaf tin and bake in the middle of the oven for 1 to 1 and a quarter hours. When it’s ready, an inserted fine skewer should come out cleanish. Leave in the pan on a rack to cool.

Based on a recipe in How To Be A Domestic Goddess by Nigella Lawson

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